Congo+Food

The traditional foods for Congo are:  Unfortunately, for many in the Congo, food is not necessarily a part of daily life. When food is available, it usually does not contain the vitamins and minerals required to help ward off disease and maintain proper health. The primary staple, pasty white //fufu// (manioc tubers, pounded into the texture of oatmeal), is eaten out of a communal bowl. This chunky carbohydrate is accompanied by varying side dishes, depending on wealth, season, and availability. Examples include sweet potatoes, perch, bananas, and plantains. The Cuisine of Democratic Republic of Congo is by large a combination of the fruits, vegetables, mushrooms, grains, fish, milk and meat products. These ingredients are cooked with right spices and in right style to make them taste delectable. Giant oysters, fishes and shrimps are an integral part of the cuisines of the Congo. These ingredients are prepared in a traditional style. Congo style soup is simply irresistible. Steaming, grilling and barbecuing are the chief methods that are tried for preparation of the cuisines. Various Congolese food traditions and festivals are arranged to celebrate with some good food and delicacies. On this festival, people prepare special dishes and enjoy trying themselves. All these cuisines reflect the rich Culture of Democratic Republic of Congo. There are several Restaurants of Democratic Republic of Congo that cater to the taste of the individuals. Some of the restaurants in the Democratic Republic of Congo include Lolo La Crevette, Dusty Dishes, La Savane and many others. The diverse and tasty Cuisine of Democratic Republic of Congo will make your trip to the island a worthwhile experience which you will cherish forever.
 * Moambe: It is made of eight ingredients to make it sumptuous and tantalizing.
 * Chikwanga: This dish is made from cassava and stored in banana leaves.
 * Fufu: This delicacy is a sticky dough-like dish made of cassava flour. This is considered as a staple dish very much like rice or potatoes.
 * Sombe: It is prepared with boiled, mashed and cooked cassava leaves.
 * Ndakala: This small dried fish preparation is simply mouth watering.